In a small bowl, combine the Cajun seasoning with the lemon juice. Toss the shrimp and salmon in this mixture, ensuring that each piece is well-coated.
Let the seafood marinate for 10 to 15 minutes to absorb the seasoning, which will infuse them with the signature Cajun flavors.
Searing the Seafood:
Heat a large skillet over medium-high heat and add the butter.
Once the butter is melted and begins to bubble, add the shrimp and salmon to the pan. Be sure to cook the seafood in batches if your pan isn’t large enough to avoid overcrowding.
Sear the shrimp and salmon for about 2-3 minutes per side, or until golden and cooked through. The shrimp should turn pink, and the salmon should be flaky but moist inside.
La Sauce Crémeuse à l’Ail
Sauté the Garlic:
In the same pan (do not clean it between steps to preserve the flavor), add the minced garlic and sauté it in the leftover butter for about 1-2 minutes, or until fragrant. Be careful not to burn the garlic.
Add the Cream:
Lower the heat to medium, then pour in the heavy cream. Stir the mixture and let it simmer for a few minutes, allowing the sauce to thicken and develop flavor.
Season the Sauce:
Taste the sauce and adjust the seasoning if necessary, adding a pinch of salt, pepper, or more Cajun seasoning to suit your taste. If you prefer a tangier flavor, you can squeeze in a little extra lemon juice.
Assemblage du Plat
Combine Seafood with Sauce:
Gently return the shrimp and salmon to the pan with the creamy garlic sauce, making sure the seafood is well coated.
Let the mixture simmer for an additional 2-3 minutes, so the flavors meld together, and the seafood soaks up the sauce.
Garnish and Serve:
Sprinkle freshly chopped parsley over the top for a pop of color and added freshness.
Serve the dish over rice, pasta, or a bed of steamed vegetables. The creamy sauce and rich seafood make this dish a perfect choice for pairing with a variety of sides.La suite en page suivante
